Recipe Archives->Asian Sea->Garlic Shrimp 02

Garlic Shrimp with Cucumbers & Shiitake Mushrooms
Serves: 6

12 oz lo-mein (wheat) noodles, wide rice noodles, or similar Asian noodles
1 tablespoon vegetable oil
1/2 cup very thinly sliced shiitake mushrooms
1 large cucumber, peeled, seeded and julienned
1 lime, cut into wedges
1/4 cup chopped mint leaves
1/4 cup chopped cilantro leaves
 
2 pounds medium or large shrimp, peeled and de-veined
3 cloves garlic, minced
2 teaspoons sesame oil or chili oil
1 tablespoon rice vinegar
1 tablespoon sugar
1 tablespoon fresh lime juice
1 teaspoon salt (preferably coarse)
1/2 teaspoon black pepper
 
1/3 cup sugar
1/2 cup water
1 tablespoon fresh lime juice
1 small red chili pepper, seeded and minced or 1-2 teaspoons red pepper flakes
1/3 cup fish sauce
1 cup fish sauce (nuoc mam)
1/4 cup rice vinegar
 
Prepare shrimp by combining the garlic, sesame/chili oil, vinegar, sugar,
lime juice, salt, and black pepper; coat the shrimp. Set aside. 

Boil water and cook noodles for about five minutes, or according
to package instructions, then drain. Make the sauce: Over low heat,
dissolve sugar in the water, stirring frequently. Remove from heat
and wait five minutes.  Add lime juice, chili pepper, and fish sauce
and vinegar. Return the saucepan to very low heat.

Heat vegetable oil in a skillet on medium heat. Turn to high heat
and add shrimp, saute about 3 minutes or until cooked through. Taste
the sauce and adjust seasonings as desired. Carefully toss together
noodles, shiitake mushrooms, and cucumbers with half the sauce,
then transfer to a platter. Sprinkle cilantro and mint over all.
Add shrimp last. Garnish the platter with lime wedges and sprigs
of mint and cilantro. Serve the rest of the sauce in a small bowl.

Printable version: garlic-shrimp02.txt.